Banana-Almond Pancakes with Cinnamon
Makes 3 large pancakes
Feeds one hungry 17-year-old. Double as necessary to feed more!
1 large egg, beaten well
1 large ripe banana, mashed
2 tablespoons creamy almond butter
1 teaspoon honey (optional)
½ teaspoon cinnamon
1/8 teaspoon baking soda
Pinch of salt
Oil, for greasing the pan
- Combine the egg, banana, almond butter, and honey until mostly smooth (small chunks of banana are OK). Add the cinnamon, baking soda, and salt.
- Preheat a medium sauté pan (preferably nonstick) on medium heat. Lightly coat the pan with your preferred oil (we use bacon fat, but coconut oil works great, too).
- Turn the heat down to low. Scoop about ¼ cup batter per pancake onto the pan and spread it to 2 to 3 inches in diameter. Cook until the undersides are golden brown, 2 to 5 minutes—they should release easily from the pan. Flip and cook until the second side is golden brown and cooked through. Watch the pancakes carefully, as they don’t take too long to finish cooking. Serve immediately.
— Barbara, SCD mom from Washington
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